Salted Egg White with Minced Pork蒸咸蛋白色和碎猪肉

Featuring our beloved Salted Egg White with Minced Pork recipe where it is commonly eaten by the Chinese families during their lunch or dinner time!

While we love to try different recipes that require different types of ingredient, we also encourage the reduce of food wastage as much as possible by reusing the same ingredients to cooked a different dish.

This week's dishes will be special. Using salted egg, we create 2 different dishes, with one using the egg white, another using the egg yolk. We will showcase the egg yolk dish later. For now, let's focus on Salted Egg White with Minced Pork!

For this dish, we used the extra pork neck meat used to cooked Thai Grilled Pork Neck (last week's post) and salted egg white to make this delicious steamed pork. It is a simple and perfect dish to eat like a true traditional Teochew, who loves to add in the salty egg white into their plain porridge.

Step 3: Spread the minced meat in a heatproof plate and pour the salted egg white on top. Use a shallow-wide plate to allow the meat to be cooked thoroughly. （把猪肉放入耐热的浅盘里， 把咸蛋白倒入。)

Step 4: Place the steaming rack in a wok, boil the water. Once the water reach boiling point, place the plate of seasoned meat and egg white into the wok and steam for 20 mins. (把蒸架放入抄锅里， 煮热2大碗的水。当水煮开了以后， 把配好的猪肉和咸蛋白放入抄锅里蒸上20分钟。）

Step 5: Serve it with spring onion and fried shallot. （蒸好后，放上炸葱和小葱。）

Tips

Hand minced the meat to achieve the unequal meat size, adding to the texture when eaten.

If you do not have pork at home, we would recommend to go with pork neck as the meat is tender and flavorful when cooked.